INSPECTION REPORT Health Protection KLIU-CJ9UFH

PREMISES NAME YVR Prep		Tel: Fax:
PREMISES ADDRESS A5 & A6 - 5279 Still Creek Ave Burnaby, BC V5C 5V1		INSPECTION DATE September 14, 2022	TIME SPENT 2.25 hours
OPERATOR (Person in Charge) Ryan Mackay		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 2

209 - Food not protected from contamination [s. 12(a)] Observation: Throughout the hot and cold kitchen and dry storage areas, observed opened bags of dry food products (sugar, flour, etc.) stored on storage/rolling racks. Corrective Action(s): All opened dry food products must be sealed and protected from contamination. > Seal the bags using clips or transfer contents into pest proof bins. Rolling down the tops does not seal the product, and the plastic lock covers do not fully enclose the racks, they only surround the top and 4 sides. Date to be corrected by: September 21, 2022. Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: 1. Droppings were noted around the hot water tank in the hot kitchen, on the side closest to rear of the building. 2. Slight black and pink mildew buildup inside the ice machine on the white part. Corrective Action(s): 1. Remove droppings, clean and sanitize this area as per your sanitation plan. 2. Remove mildew buildup. Date to be corrected by: September 21, 2022. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine Note: Facility is a shared commissary space with multiple workstations for members (operators). Some workstations are permanent stations for one member, some workstations are shared between more than one member. All storage spaces at each workstation are labelled to clearly identify the owners. YVR PREP manages the scheduling of individual members using the premises as well as the overall sanitation and maintenance of the premises. > Hot and cold running water is available. > All handwash stations in the hot and cold kitchen are supplied with liquid soap and paper towels. > Walk-in cooler: 2C > Walk-in freezer: -19C > All reach-in coolers measured 4C or colder. > All reach-in freezers measured -18C or colder. > High temperature dishwasher achieved final rinse temperature of 81.1C at the plate (as per max/min thermometer). Final rinse gauge is now operational and read >82C. > 200ppm QUATS sanitizer available from dispense at the dishwashing area and in spray bottles at each workstation. > Spray bottles are filled by YVR PREP staff at the start of the week. > Members are then responsible for refilling the spray bottles at the start of their shift. > Each member must obtain their own QUATS test strips to verify the concentration prior to each use. > Most of the vent hood is maintained in sanitary condition. > Professional cleaning occurs every 3 months. > Vent hood baffles are removed and cleaned/sanitized weekly. > Scoop for ice machine stored in a sanitary manner. > General sanitation of the premises is satisfactory however there are some workstations that require more attention to cleaning, particularly on the storage level of prep tables and underneath the wire storage racks. > Members are responsible for cleaning their own workstations and storage spaces including dry storage and cooler/freezer storage space. > Pest control services are provided monthly by Orkin. > Continue to follow all recommendations by pest control. > Ensure all areas of the premises are accessible for service. Report printed and reviewed with kitchen manager on site.